Roasted Beet and Carrot Salad with Goat Cheese

Beets and carrots make such a beautiful combination! I was thrilled to get an assortment of beets from some local NC farms a couple of weeks ago and my friend had the misfortune of leaving her order of chemical-free, locally grown carrots (grown at A Way of Life Farm in Rutherford  County), at my house. The beets and the carrots were just calling out to be roasted together and made into a delicious salad.

Roasting vegetables is pretty fool-proof. For beets, sometimes I peel the skins, sometimes I don’t. I usually just roughly cut off the top and bottom of the beet, put it on some foil, drizzle a little olive oil, and wrap the foil up like a little package. If the beets are small, put a few in each package. For this roasting experiment, I sliced three large carrots and put them in a small foil packet as well. I tossed all my little foil packets onto a cookie sheet and let them cook at 350 degrees for about an hour. I turned off the oven and let them sit in there until I was ready to prepare them.

Hours later I came back to my little foil wrapped goodies and cut my beets and carrots into bite-sized pieces. They sliced so easily and were ready to be eaten immediately. I added a few tablespoons of delicious goat cheese to the bowl and called it a salad. The natural sweetness of the beets and carrots don’t really require any additional seasoning or dressing. This was a huge hit with my children! Enjoy!

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